Pancakes with sour cream

Pancakes with sour cream are not a very ordinary option, but they are distinguished by a special delicate texture, pronounced creamy taste, satiety and nutrition, which is not entirely suitable for PP adherents. Their technology is no different from ordinary pancakes, but the proportion of liquid base and flour is important for proper pancakes - 2:1 and sour cream is taken with a fat content of no more than 10%.

Thin sour cream pancakes with holes

Traditionally, pancakes are served with sour cream, but thin pancakes can be baked using this fermented milk product. Sour cream dough with the addition of eggs when baking turns out to have holes and without soda. In this recipe we mix the dough with sour cream, water, flour and eggs. The recipe is simple and will allow you to quickly prepare a hearty breakfast for the family.

1. 
   Pancakes with sour cream are very easy to prepare. Break two chicken eggs into a bowl for kneading dough. Pour sugar and salt over them, according to the recipe, and whisk until fluffy.
2. 
   Add sour cream of any fat content to the beaten eggs, because we will add water.
3. 
   Then pour vegetable oil into this mixture and add flour sifted through a sieve. Whisk these ingredients well until smooth.
4. 
   Pour heated water into the kneaded thick dough.
5. 
   Mix the dough with water again and leave for 15 minutes for the flour gluten to rise and swell.
6. 
   After 15 minutes, start baking pancakes. The baking process is the same as for regular pancakes. Grease the pan with oil just before the first pancake. Place the baked thin pancakes with sour cream with holes on a plate, grease each pancake with butter, and you can serve. Bon appetit!

Pancakes with sour cream and water with eggs

Pancakes are prepared with sour cream and water with eggs to produce thin and lacy pancakes, which are served as a separate dish or complemented with various fillings. Sour cream for pancakes is suitable for any fat content, and to make the dough liquid, dilute it with water, but the pleasant creamy taste of the baked goods will remain. Add butter and soda to the dough in this recipe.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Sour cream – 250 gr.
• Water – 2 tbsp.
• Eggs – 3 pcs.
• Flour – 350 gr.
• Sugar – 2 tbsp.
• Salt – 1 tsp.
• Soda – 1 tsp.
• Butter – 200 gr. (100 g for greasing pancakes).
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Break three chicken eggs into a bowl for kneading dough, add sugar and salt to them and beat them with a whisk into a fluffy mass. In a separate bowl, mix sour cream with a glass of cold water and a teaspoon of soda.

Step 2. Combine the beaten eggs with the sour cream mixture and mix with a whisk.

Step 3. Melt 100 g of butter in the microwave, then cool it and pour it into the sour cream mixture.

Step 4. Sift wheat flour through a sieve. Pour it portionwise into the prepared sour cream mixture and at the same time knead the dough with a whisk.

Step 5.Then pour a glass of boiling water into the dough and immediately mix vigorously. Towards the end of kneading, add two tablespoons of vegetable oil to the dough. Cover the dough with a napkin and leave to proof for 15 minutes.

Step 6. After this time, mix the dough again. From the prepared dough with sour cream and eggs, you can start baking pancakes. They will turn out thin and with many holes. You can periodically grease the pan with vegetable oil. Grease the baked pancakes with butter and serve. Bon appetit!

Custard pancakes with sour cream and boiling water

Pancakes in any version are always in demand on our table, and in this recipe you are invited to prepare custard pancakes with sour cream and boiling water. The pancakes will turn out very thin and with a delicate creamy taste. We knead the choux pastry without adding soda and using a kitchen gadget, which will be quick and convenient.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Sour cream – 300 gr.
• Boiling water – 1 tbsp.
• Large egg – 1 pc.
• Flour – 190 gr.
• Sugar – 1 tbsp.
• Salt – 1 tsp.
• Olive oil – 4 tbsp.

Cooking process:

Step 1. Place sour cream in the bowl of a food processor, but not cold. The fat content of sour cream can be any.

Step 2. Then break a large chicken egg or two small ones into the sour cream.

Step 3. Add a spoonful of sugar to the sour cream, but you can increase the amount according to your personal taste.

Step 4: Add salt to these ingredients.

Step 5. Then close the lid of the device and beat all the ingredients into a homogeneous mass at medium speed.

Step 6. Sift the flour through a sieve and pour into the bowl with the sour cream mixture.

Step 7. Mix these ingredients well again.

Step 8. Without turning off the food processor, pour a glass of boiling water into the dough in a thin stream.

Step 9Lastly, pour olive oil into the dough, stir again, turn off the appliance, and leave the dough to proof for 10 minutes.

Step 10. Pour the kneaded dough into a heated dry frying pan with a ladle, spreading it in an even thin layer.

Step 11. Bake custard pancakes in sour cream and boiling water for a couple of minutes on each side until beautifully golden brown.

Step 12. You can serve the baked pancakes with any topping. Bon appetit!

Pancakes with sour cream without eggs

Pancakes made with sour cream without eggs do not differ in taste from traditional pancakes mixed with eggs, but the texture is different, more tender and fluffy. In this recipe, we add a little cornstarch to the dough to replace the eggs. It is better to choose fatty and even sour sour cream, which, when added with soda, will make the dough fluffy. Eggless pancake batter needs at least 20 minutes to proof.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Servings: 12 pcs.

Ingredients:

• Sour cream 20% – 200 gr.
• Water – 400 ml.
• Flour – 300 gr.
• Corn starch – 15 gr.
• Sugar – 1 tsp.
• Salt – 1/2 tsp.
• Soda – ½ tsp.
• Vegetable oil – 30 ml.

Cooking process:

Step 1. To prepare pancakes, boil clean water in advance and cool until warm (40°C). Pour the amount of flour, cornstarch and soda indicated in the recipe into the bowl for kneading the dough through a sieve. Mix dry ingredients well. Pour water into the flour mixture in a thin stream and at the same time mix everything with a whisk.

Step 2. Place sour cream at room temperature into a separate bowl, pour in vegetable oil, add salt and sugar and mix well with a whisk. Pour the sour cream mixture into the dough. Then mix the dough again so that there are no lumps of flour.Cover the dish with a napkin and leave the dough to proof for 20 minutes.

Step 3. After this time, mix the dough again. The consistency of the dough should be medium, and a sign of this is dripping from the ladle in the form of a wide ribbon, so you can add a little water or flour. The dough with sour cream without eggs is ready. You can start baking pancakes. To do this, take a special frying pan, grease it with oil and bake pancakes like regular ones. They will turn over easily and not stick to the pan.

Step 4. Place the baked pancakes in a stack on a plate, greasing each with a piece of butter, and serve with any sweet topping or lightly salted fish. Bon appetit!

Pancakes with sour cream and milk

When kneading pancake batter with sour cream, it is usually diluted with water, but in this recipe we will replace the water with milk. The tandem of these dairy products makes the pancakes very tender and soft, and they retain these properties the next day. We do not add oil to the dough, however, the pancakes turn over well and do not stick to the pan. The sour cream is taken at room temperature, and the milk is slightly warmed up.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Sour cream 15-20% – 1 tbsp.
• Milk – 100 ml.
• Flour – 200 gr.
• Eggs – 2 pcs.
• Sugar – 3 tbsp.
• Salt – 1/2 tsp.
• Soda – 1/2 tsp.
• Vegetable oil – 30 ml.

Cooking process:

Step 1. Break two eggs into a bowl for kneading dough and add salt and sugar to them; the amount of the latter can be changed to your taste.

Step 2. Whisk these ingredients into a fluffy and homogeneous mass.

Step 3. Then pour warm milk into the egg mixture and add sour cream, which can also be heated a little in the microwave. Mix everything well with a whisk.

Step 4.Sift the wheat flour into a sieve 2-3 times, pour into the liquid base and knead the dough until the texture is homogeneous and without lumps.

Step 5. Lastly, pour half a teaspoon of soda into the dough and mix again.

Step 6. Leave the kneaded dough for 15 minutes so that the soda reacts with lactic acid and the gluten of the flour swells well.

Step 7. Heat a frying pan special for baking pancakes and grease it with oil. Pour the dough into a frying pan with a ladle and spread it into a thin, even layer.

Step 8. Fry the pancakes in sour cream and milk until golden brown on both sides. Grease each baked pancake with a piece of butter and serve the dish. Bon appetit!